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    Home » Breakfast & Baking

    Vegan Pumpkin Bread - Better Than Starbucks!

    Updated: Jan 20, 2023 by Vera Morgan · This post may contain affiliate links · 13 Comments

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    pumpkin bread sliced on a cutting board

    Vegan Pumpkin Bread: A super moist 1 bowl vegan pumpkin bread recipe that’s eggless, dairy free, easy to make & tastes incredible!! Better than Starbucks! Best fall dessert, breakfast or snack with coffee or tea!

    four slices of vegan pumpkin bread on a cutting board

    Ok let's talk fall recipes.. if you’re looking for vegan pumpkin bread recipes… look no further. 

    -Because I have the best vegan pumpkin bread ever!- right here folks!! The loaf is incredibly moist, perfectly spiced and it’s made in one bowl. So simple so good! And no one would ever guess it’s vegan! Woot Woot! 

    Customizable too- throw in some chocolate chips for vegan chocolate pumpkin bread. Chopped walnuts are also a fabulous addition! they add a wonderful texture and flavour to the bread. 

    It’s a wonderful fall dessert, or breakfast/snack you’ll make over and over again because it is so darn tasty and it requires only a few simple ingredients! 

    Adults and kids go equally crazy for this recipe! My daughter says she's been quite enjoying it with coffee after dinner. (I brought her a loaf when we came for Thanksgiving😊)

    You can’t mess it up- it’s fool proof! Really it’s Easy Peasy!

    So if you love quick breads and muffins like my vegan banana bread and my lemon loaf , chocolate banana muffins or chocolate banana bread! you’ll flip for this easy pumpkin bread with classic pumpkin spices 

    -and best of all you can make it year round because I used canned pumpkin not fresh! But hey cook up some pumpkin if you like, up to you!😊

    a slice of buttered pumpkin bread on a cutting board

    How to make Vegan Pumpkin Bread:

    1. Preheat oven to 350° Spray a non stick 9x5 loaf pan with cooking oil spray or grease with vegan butter
    2. Add the wet ingredients to a large mixing bowl, whisk until combined and smooth
    3. Now add the dry ingredients to the top of the wet ingredients, staring with the flour and then sprinkle the spices, salt, baking soda, baking powder on top of the flour. Stir with a wooden spoon or spatula until combined. Do not over mix. If adding chocolate chips and or walnuts fold in now.
    4. Pour batter into the prepared loaf pan. Spread evenly and sprinkle with the pumpkin seeds. Push the seeds down slightly once added
    5. Bake for 75 minutes or when a cake tester inserted comes out clean. Very Loosely tent with foil anytime after 50 minutes if the top is getting to brown (I never need to do this but ovens can vary)
    6. Remove from oven to a cooling rack. Remove bread from pan after 20 minutes, run a knife around edges if necessary and let fully cool on rack before transferring to cutting board and slicing. Enjoy!! Lovely as is or served slightly warmed with vegan butter, (mmm the best!) Tastes even better the next day if that's possible! For full recipe ingredients and instructions see recipe card below at the end of post⬇️

    step by step photos how to make vegan pumpkin bread

    loaf of pumpkin bread fresh from the oven

    Pro tips:

    • do not overmix the batter, overmixing could result in a dense and gummy loaf
    • make sure to use canned pumpkin puree and not pumpkin pie filling!
    • spray non stick loaf pan generously to prevent sticking
    • cool completely before slicing, I know it's hard but it yields the best results
    • cook for allowed time- do not under bake

    Frequently asked questions:

    What kind of oil should I use?

    • I usually use grapeseed oil but you can use canola oil, vegetable oil and olive oil is awesome too! Have not tried coconut oil or vegan butter

    What can I substitute for oil?

    •  You can use unsweetened apple sauce but the bread will be heavier and more dense, still tasty though!

    Can it be made gluten free?

    •  I have not personally tried this recipe with a gluten free flour blend but I know many people who have had great success with it.

    Can pumpkin bread frozen?

    • Yes! It will keep covered on the counter for 2-3 days or in the fridge for 4-5 (I prefer wrapping the slices individually and storing in fridge) and to freeze- wrap the whole loaf well with plastic wrap, then tin foil and freeze for up to 3 months. Is also great sliced individually, wrapped in plastic wrap and frozen for a quick grab and go snack for work or school lunches. I prefer to freeze it that way which will last for up to 6 weeks.

    What else can you add to the the pumpkin bread?

    •  You can add in chocolate chips and or walnuts or even some dried fruit like cranberries or cherries!

    a loaf of pumpkin bread partially sliced on a cutting board

    This pumpkin bread is:

    vegan

    better than Starbucks pumpkin bread!😳

    incredibly moist and tender

    the best!

    lovely dessert recipe for fall

    great breakfast idea

    simple to make in 1 bowl!

    wonderful for the holidays

    kid friendly

    perfectly spiced

    Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

    Want more vegan pumpkin recipes? Check these out:

    • Vegan Pumpkin Cheesecake (Easy No Bake Recipe)
    • Vegan Pumpkin Cupcakes
    Print
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    four slices of vegan pumpkin bread on a cutting board

    Vegan Pumpkin Bread - Better Than Starbucks!


    ★★★★★

    5 from 4 reviews

    • Author: Verna
    • Total Time: 1 hour 30 minutes
    • Yield: 10-12 slices 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Vegan Pumpkin Bread: A super moist 1 bowl vegan pumpkin bread recipe that’s eggless, dairy free, easy to make & tastes incredible!! Better than Starbucks! Best fall dessert, breakfast or snack with coffee or tea!


    Ingredients

    Scale

    Wet Ingredients:

    • 1 and 1/2 cups pure canned pumpkin puree (not pumpkin pie filling)
    • 1/2 cup oil, I use grapeseed oil you could use vegetable, canola or even olive oil!*
    • 1/2 cup unsweetened plain vegan yogurt, I use cultured coconut yogurt
    • 3/4 cup dark brown sugar, packed
    • 1/4 cup granulated sugar
    • 2 teaspoons vanilla extract

    Dry Ingredients:

    • 2 cups all purpose flour*
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon ground cloves

    For topping:

    • 1/4 cup raw pumpkin seeds (pepitas)

    Optional Tasty Add Ins:

    • 1/2 cup chopped walnuts
    • 1/2- 3/4 cup dairy free chocolate chips (so good in this!!😋)
    • zest of 1 orange (add into wet mix)

    Instructions

    1. Preheat oven to 350° Spray a non stick 9x5 loaf pan with cooking oil spray
    2. Add the wet ingredients to a large mixing bowl, whisk until combined and smooth
    3. Now add the dry ingredients to the top of the wet ingredients, staring with the flour and then sprinkle the spices, salt, baking soda, baking powder on top of the flour. Stir with a wooden spoon or spatula until combined. Do not over mix. If adding chocolate chips and or walnuts fold in now.
    4. Pour batter into the prepared loaf pan. Spread evenly and sprinkle with the pumpkin seeds. Push the seeds down slightly once added
    5. Bake for 75 minutes or when a cake tester inserted comes out clean. Very Loosely tent with foil anytime after 50 minutes if the top is getting to dark (I never need to do this but ovens can vary)
    6. Remove from oven to a cooling rack. Remove bread from pan after 20 minutes, run a knife around edges if necessary and let fully cool on rack before transferring to cutting board and slicing. Enjoy!! Lovely as is or served slightly warmed with vegan butter, (mmm the best!) Tastes even better the next day if that's possible! Great breakfast, snack or dessert! For step by step photos see above post 🔼

    Notes

    • Spices: Use 3 teaspoons pumpkin pie spice in place of cinnamon, nutmeg and cloves!
    • Oil options: I usually use grapeseed oil but you can use canola oil, vegetable oil and olive oil is awesome too! Have not tried coconut oil or vegan butter
    • For oil free pumpkin bread: You can use unsweetened apple sauce, the bread will be heavier and more dense, still tasty though!
    • Flour options: could use white whole wheat flour or spelt flour in place of all purpose flour.
    • Gluten free: I have not personally tried this recipe with a 1:1 gluten free flour blend but I know many people who have had great success with it.
    • To store and freeze: It will keep covered on the counter for 2-3 days or in the fridge for 4-5 (I prefer wrapping the slices individually and storing in fridge) and to freeze- wrap the whole loaf well with plastic wrap, then tin foil and freeze for up to 3 months. Is also great sliced individually, wrapped in plastic wrap and frozen for a quick grab and go snack for work or school lunches. I prefer to freeze it that way which will last for up to 6 weeks
    • More optional add ins: chopped dried fruit like cranberries or cherries
    • Prep Time: 15 minutes
    • Cook Time: 75 Minutes
    • Category: Breakfast & Baking, Sweets, Vegan Holiday Recipes
    • Method: Oven
    • Cuisine: American, Canadian

    Keywords: vegan pumpkin bread, easy, best, vegan pumpkin bread Starbucks, pumpkin bread vegan,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Breakfast & Baking

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    • Vegan Oat Smoothie with Peanut Butter
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    Reader Interactions

    Comments

    1. Trena

      October 23, 2022 at 7:51 am

      I was wondering what you could use in place of the oil for those of us who are trying to be oil free? thank you

      Reply
      • Verna

        October 23, 2022 at 8:30 am

        Hi Trena check out the notes section in the recipe card 🙂 Enjoy!

        Reply
        • Trena

          October 23, 2022 at 8:38 am

          Thanks so much

          Reply
    2. Rita

      November 04, 2021 at 2:10 pm

      Just as good as your banana bread

      ★★★★★

      Reply
      • Verna

        November 05, 2021 at 7:01 am

        Thanks so much!

        Reply
    3. Solange

      October 30, 2021 at 12:33 pm

      This looks incredible! I can’t have refined sugar, white or brown- What would you suggest using as subs for each?

      ★★★★★

      Reply
      • Verna

        October 30, 2021 at 5:47 pm

        Hi Solange, you could try 3/4 cup coconut sugar and some maple syrup. I have not tested this so if you do let me know how it goes.

        Reply
    4. Ben

      March 24, 2021 at 9:53 pm

      Made this last week super impressed really Delicious!

      ★★★★★

      Reply
      • Verna

        March 25, 2021 at 7:58 am

        thank you!

        Reply
    5. Coral

      October 14, 2020 at 9:31 pm

      Your banana bread is one of my favourites so I cannot wait to try this!!

      ★★★★★

      Reply
      • Verna

        October 15, 2020 at 1:55 am

        Thanks so much Coral! Enjoy!

        Reply
    6. jacquie

      October 14, 2020 at 1:51 am

      that is a great looking bread. But I'm concerned about the amount of sugar as it sounds like too much for me. Do you think I could cut it by at least 1/2 without effecting the structure of the beard too much? thanks.

      Reply
      • Verna

        October 14, 2020 at 1:44 pm

        Hi Jacquie it actually has less than most recipes, but yes you could omit the white sugar and it will be fine. Enjoy!!

        Reply

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    Hi, I’m Vera! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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